You can sprout chia seeds on a sunny windowsill or outside in pots. Use them on sandwiches or grind them and use them in cookies, cakes, bread, coffee and health shakes or smoothies.
It’s best to grow chia seeds in soil. If you grow them in a jar (like other sprouts), you run the risk of too much standing water which will turn your seeds to gel. You can also grow them in an unglazed terra cotta dish.
You will need:
- Terracotta/clay dish or a sprouting tray filled with organic soil
- A clear glass or plastic lid to cover dish
- Spray bottle for water
- Fill dish with water and let it soak for about 30 minutes to absorb, then drain remaining water.
- Sprinkle seeds onto dish evenly in a single layer. There should be enough space between the seeds to allow them to spread once they begin to grow.
- Cover the dish with the lid and place the tray in a sunny location.
- Spray the dish and seeds at least 2x daily. The surface of the dish should be wet at all times without pooling water. Keep seeds covered.
- After the seeds have set (2-3 days) you can use a watering can. Just make sure to drain any standing water.
- When sprouts are 1/2-3/4 inch high (about 4-7 days), cut them just above the roots and use immediately.
Storing your sprouts and seeds:
- You can pull the sprouts out by the root and store the entire plant in a partially closed container in the refrigerator. When you’re ready to use them, cut off the root.Use within 10 days.
- Chia seeds can be stored in a dry environment for a few years because their high antioxidant properties will keep them from deteriorating.